CN104719755A - Preparation method of tomato-flavoured steamed bun - Google Patents
Preparation method of tomato-flavoured steamed bun Download PDFInfo
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- CN104719755A CN104719755A CN201510043837.9A CN201510043837A CN104719755A CN 104719755 A CN104719755 A CN 104719755A CN 201510043837 A CN201510043837 A CN 201510043837A CN 104719755 A CN104719755 A CN 104719755A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of a tomato-flavoured steamed bun. The preparation method comprises the following steps: (1), after immersing tomato flesh in lemon water, squeezing to obtain tomato juice; (2), after immersing a fermented sour dough in the tomato juice, mixing the fermented sour dough with wheat flour, and fermenting; and (3), after completing the fermenting, adding the wheat flour, tomato powder and water, kneading, forming, fermenting and steaming to obtain a finished product, namely the tomato flavoured steamed bun. The tomato juice and the tomato powder are respectively added in the preparation process of the fruit-flavoured steamed bun; and therefore, the prepared steamed bun has the full-bodied tomato flavour; demands of consumers on the fruit-flavoured steamed bun are satisfied; vitamin C and vitamin E are added into the fruit-flavoured steamed bun in the invention; and therefore, the nutrition of the steamed bun is increased; furthermore, oxidative damage of the juice to the steamed bun is effectively avoided; the tomato flavour of the steamed bun is increased; and the colour, the lustre and the whiteness of the steamed bun are also increased.
Description
Technical field
The present invention relates to fermentation Flour product field, particularly relate to a kind of preparation method of tomato steamed bun.
Background technology
Steamed bun (Chinese Steamed Bread), also referred to as steamed bun or steamed bun, is the traditional zymotic staple food originating from China, has distinct national cultural feature, in China particularly northern area daily life, occupies critical role.About there is the population of more than 60% in China's population more than 1,300,000,000 based on wheaten food, on average consume the wheaten food such as steamed bun and steamed stuffed bun of 100-200g for each person every day.
Steamed bun is as one of wheaten food, and its kind mainly comprises the fine flour steamed bun and corn flour steamed bun and black rice face steamed bun that make with wheat flour.The traditional manufacturing technique of this type of steamed bun is mainly: add water, yeast or leavening (leavening dough, leaven, bottle opener, old face) etc. with become dough fermentation, through the kneading, shaping and the process such as to proof of dough, eventually passing decatize slaking is finished product steamed bun.
At present, people have done large quantifier elimination report for fruit taste based food, are intended to the food of the fruit-like flavour providing more pure naturals to consumer.
Authorization Notice No. is the bread that patent document discloses a kind of fruit-like flavour of CN102578184B, the bread that this bread is made for local flavor additions and yeast replenishers with fruit zymotic fluid, adopt following technique: its composition and ratio is by mass parts: flour 49 ~ 50, salt 0.5 ~ 1, sugar 7 ~ 9, dry ferment 0.3 ~ 0.5, grease 4 ~ 6, water 17 ~ 19, fruit zymotic fluid 13 ~ 15;
First fruit is made fruit zymotic fluid after selection, cleaning, making beating, sterilization, inoculation aroma-producing yeasts, fermentation; Then the part flour added in fruit zymotic fluid in total amount mixes, place fermentation makes leavening; Add the residue flour in total amount again, salt, sugar, dry ferment, milk powder and water mix and blend, add grease and make bread dough, through fermentation, segmentation, round as a ball, lax, integer, proofs, finally cure, cool, obtain finished product fruit-like flavour bread.The fruit-like flavour bread color of shell that the present invention makes is dark, and because the types of fruits used is different, color is slightly distinguished, and bread specific volume is large, bread core color is superior, organizes evenly fine and closely woven, the pliable and tough high resilience of mouthfeel, but the fruit aroma of this fruit-like flavour bread is lighter, fruit-like flavour is strong not.
Application publication number be CN103783102A patent document discloses a kind of fruit bread, this bread contains Plain flour, sugar, rape oil, bread flour, fruit grain, onion bulb, garlic rice, oil, Salted chicken flavoring, flavouring and beautiful cornstarch.
The preparation method that patent document discloses a kind of fruity peanut biscuit of application publication number CN104146026A, comprises following composition: peanut, Cranberry are done, raisins, honey, flour, egg etc.; Made by steps such as the process of raw material, pressure cooking, washing, making dough, shaping, baking, cooling packings.The fruity peanut biscuit that the method is made is nutritious, crispy in taste.
At present, the existing research report being directed to fruit-like flavour steamed bun.Patent publication No is the processing method that patent document discloses a kind of steamed bun of CN103689371A, adds the liquid yeast that Grape Skin is made in the method, makes the steamed bun taste made abundanter, has light fruit taste, add the taste of steamed bun.
Although the food of above-mentioned fruit-like flavour meets the demand of people to Diversified Products, the fruit-like flavour of its obtained food is strong not, fragrance is lighter, so, be necessary the fragrance improving fruit-like flavour in food, to meet the demand of consumer to this series products; In addition, the fruit added in food can reduce the glossiness of steamed bun epidermis, the flexibility of institutional framework and volume, and for steamed bun, above-mentioned phenomenon is particularly evident, so be necessary to solve the problem, improves the quality of steamed bun.
Summary of the invention
The invention provides a kind of preparation method of fruity steamed bun, the steamed bun fruit aroma that the method prepares is strong, and mouthfeel is good, and institutional framework is soft fine and smooth, and volume is large, nutritious.
A preparation method for tomato steamed bun, comprising:
(1) tomato meat is dipped in after soaking in lemonade, squeezes the juice, obtain tomato juice;
(2) after sourdough being placed in tomato juice immersion, mix with wheat flour, fermentation;
(3), after having fermented, add wheat flour, tomato meal and water, knead dough, shaping, proof, steam, obtain finished product tomato steamed bun.
Described tomato meat is the edible portion obtained after fresh tomato rejects base of fruit; The stripping and slicing of tomato meat is placed in lemonade soaks, and soaking temperature is normal temperature, and the time is 15 ~ 20min; Tomato meat, can the non-enzymatic browning of available protecting tomato meat after the immersion of lemonade, and compared with directly squeezing the juice, nutritive value and the fruit juice color and luster of obtained steamed bun are all greatly improved.
Sourdough is directly soaked in the steamed bun tomato made in tomato juice lighter, if but add tomato meal in being added in step (3), then can significantly improve the tomato flavor in steamed bun.
Tomato juice is obtained by freezing mode of squeezing the juice, and because the tomato juice volume obtained is little, cannot meet the needs with face, so diluted by tomato juice, obtains tomato juice.In step (2), sourdough mixes with wheat flour fully, at the condition bottom fermentation 2.5 ~ 4 hours of temperature 28 ~ 32 DEG C, humidity 70 ~ 80%.
As preferably, in step (2), in described tomato juice, add the complex enzyme formulation containing pectinesterase, polygalacturonase and glucose oxidase.The mass ratio of described pectinesterase, polygalacturonase and glucose oxidase is 1: 1 ~ 2: 1.In every kilogram of sourdough, the addition of complex enzyme formulation is 0.001-0.0015kg.
Owing to containing a series of biological enzyme in fruit, as pectase etc., the gluten structure in dough can be destroyed, and then affect the quality of steamed bun, after with the addition of complex enzyme, the biology enzyme biologically active in tomato juice is damaged, the local flavor of natural fruit can be increased, and ensure that the quality of steamed bun.
Find through experiment, add bredsoy in the process that sourdough mixes with wheat flour after, the whiteness of the steamed bun of acquisition significantly improves, and this may be because the biology enzyme in bredsoy has the effect making steamed bun brighten.After sourdough soaks in mixed material, the obtained usual color of steamed bun is comparatively dark, after adding bredsoy, can improve the color and luster of steamed bun.In step (2), sourdough mixes with wheat flour and bredsoy after being placed in tomato juice immersion, fermentation.
The addition of bredsoy is too much, steamed bun can be caused to have obvious beany flavor, affect steamed bread quality, and addition is very few, its whitening effect can be affected, as preferably, in every kilogram of sourdough, the addition of wheat flour is 1.2-1.5kg, and the addition of bredsoy is 0.01-0.02kg.
In every kilogram of sourdough, the addition of wheat flour is 0.5-0.8kg, and the addition of tomato meal is 0.1-0.15kg.
As preferably, in step (3), after having fermented, wheat flour, tomato meal, vitamin C and water are added.In prior art, after food additive adds fruit meat, easily cause the reduction of food quality, while cannot ensureing that food has fruit-like flavour, also possess higher edible quality.After the present invention has been fermented in step (3); not only add wheat flour, tomato meal and water; also add vitamin C; not only can the oxidative damage that causes of available protecting fruit juice; increase steamed bun fruity; also there is the effect improving steamed bun color and luster and whiteness, and the volume of steamed bun can be increased.The described temperature proofed is 28 ~ 32 DEG C, relative humidity is 70 ~ 80%, and the time is 40-70min.
In step (3), after having fermented, also add vitamin E.Find that vitamin E is to ascorbic anti-oxidant and improve steamed bun color and luster aspect and have the effect of Synergistic by test.As preferably, in every kilogram of sourdough, ascorbic addition is 0.001-0.002kg, and the addition of vitamin E is 0.001-0.002kg.
Compared with prior art, the present invention has following beneficial effect:
(1) the present invention is in the preparation process of fruit-like flavour steamed bun, adds tomato juice and tomato meal respectively, makes the steamed bun prepared have strong tomato flavor, meets the demand of consumer to fruit-like flavour steamed bun;
(2) tomato meat is placed in after lemonade soaks and squeezes the juice by the present invention, and the tomato juice of acquisition adds in steamed bun can improve steamed bun color and luster, prevents steamed bun color and luster dim;
(3) the present invention adds bredsoy before sourdough fermentation, significantly improves the whiteness of steamed bun;
(4) trophism that vitamin C and vitamin E not only increase steamed bun is added in fruit-like flavour steamed bun of the present invention; the oxidative damage that available protecting fruit juice causes steamed bun; add the tomato flavor of steamed bun, also there is collaborative bredsoy, improve the color and luster of steamed bun and the effect of whiteness.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the fruit-like flavour steamed bun of the embodiment of the present invention 1.
Detailed description of the invention
The present embodiment premised on technical solution of the present invention under implement, give detailed embodiment and process.The experimental technique of unreceipted actual conditions in the following example, usually conveniently condition.The tomato meal adopted in experiment and lemonade are the general food sold on the market.
In following examples, steamed bun sensory evaluation method:
Steamed bun whiteness is surveyed with whiteness instrument when steamed bun is slightly cool, press with forefinger, evaluate its elasticity, break a fritter, observe and whether easily fall slag, put into mouth, chew carefully 5 ~ 7s, evaluate its bite, adhesiveness, chews in mouth for a moment, evaluates its mouthfeel, smell its smell and give a mark item by item, fruity (20), whiteness (15), mouthfeel (10), internal structure (10), face shaping (10), elasticity (10), toughness (10), surperficial specific volume (5), ratio of height to diameter (5), stickiness (5).
Embodiment 1
A preparation method for tomato steamed bun, concrete steps are:
(1) 100g tomato meat is dipped in 200mL, volume fraction is in the lemonade of 2.5% after soak at room temperature 15min, squeeze the juice, obtain tomato juice;
(2) 50g sourdough is placed in is added with 0.05g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 1: 1) tomato juice in, after soak at room temperature 10min, with 65g wheat flour, 0.5g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(3), after having fermented, add 30g wheat flour, 15g tomato meal, 0.1g vitamin C, 0.1g vitamin E and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (19), whiteness (14), mouthfeel (10), internal structure (9), face shaping (9), elasticity (8), toughness (8), surperficial specific volume (5), ratio of height to diameter (5), stickiness (5), total score 92 points.
Embodiment 2
A preparation method for tomato steamed bun, concrete steps are:
(1) 100g tomato meat is dipped in 200mL, volume fraction is in the lemonade of 2% after soak at room temperature 15min, squeeze the juice, obtain tomato juice;
(2) 50g sourdough is placed in is added with 0.01g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 1: 1) tomato juice in, after soak at room temperature 12min, with 70g wheat flour, 0.8g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 3h;
(3), after having fermented, add 35g wheat flour, 12g tomato meal, 0.05g vitamin C, 0.05g vitamin E and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (18), whiteness (13), mouthfeel (9), internal structure (8), face shaping (9), elasticity (8), toughness (8), surperficial specific volume (5), ratio of height to diameter (5), stickiness (5), total score 88 points.
Embodiment 3
A preparation method for tomato steamed bun, concrete steps are:
(1) 100g tomato meat is dipped in 200mL, volume fraction is in the lemonade of 3% after soak at room temperature 15min, squeeze the juice, obtain tomato juice;
(2) 50g sourdough is placed in is added with 0.1g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 2: 1) tomato juice in, after soak at room temperature 10min, with 75g wheat flour, 1g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(3), after having fermented, add 25g wheat flour, 10g tomato meal, 0.75g vitamin C, 0.75g vitamin E and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (17), whiteness (13), mouthfeel (9), internal structure (8), face shaping (9), elasticity (8), toughness (8), surperficial specific volume (4), ratio of height to diameter (4), stickiness (5), total score 85 points.
Embodiment 4
A preparation method for tomato steamed bun, concrete steps are:
(1) after 50g sourdough being placed in 20ml water soak at room temperature 10min, with 75g wheat flour, 1g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(2), after having fermented, add 25g wheat flour, 10g tomato meal, 0.75g vitamin C, 0.75g vitamin E and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (12), whiteness (12), mouthfeel (6), internal structure (7), face shaping (7), elasticity (6), toughness (8), surperficial specific volume (4), ratio of height to diameter (4), stickiness (4), total score 70 points.
Embodiment 5
A preparation method for tomato steamed bun, concrete steps are:
(1) 100g tomato meat is dipped in 200mL, volume fraction is in the lemonade of 2.5% after soak at room temperature 15min, squeeze the juice, obtain tomato juice;
(2) 50g sourdough is placed in is added with 0.1g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 1: 1) tomato juice in, after soak at room temperature 10min, with 75g wheat flour, 1g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(3), after having fermented, add 25g wheat flour, 10g tomato meal and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (14), whiteness (10), mouthfeel (6), internal structure (6), face shaping (6), elasticity (6), toughness (8), surperficial specific volume (4), ratio of height to diameter (4), stickiness (4), total score 68 points.
Embodiment 6
A preparation method for tomato steamed bun, concrete steps are:
(1) 100g tomato meat is dipped in 200mL, volume fraction is in the lemonade of 2.5% after soak at room temperature 15min, squeeze the juice, obtain tomato juice;
(2) 50g sourdough is placed in is added with 0.1g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 1: 1) tomato juice in, after soak at room temperature 10min, mix with 75g wheat flour, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(3), after having fermented, add 25g wheat flour, 10g tomato meal and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (13), whiteness (8), mouthfeel (6), internal structure (6), face shaping (6), elasticity (6), toughness (8), surperficial specific volume (4), ratio of height to diameter (4), stickiness (4), total score 65 points.
Embodiment 7
A preparation method for tomato steamed bun, concrete steps are:
(1) pure water 100g tomato meat being placed in 200mL is squeezed the juice, and obtains tomato juice;
(2) 50g sourdough is placed in is added with 0.05g complex enzyme formulation (pectinesterase (PE), polygalacturonase (PG) and glucose oxidase, ratio is 1: 1: 1) tomato juice in, after soak at room temperature 10min, with 65g wheat flour, 0.5g bredsoy mix, temperature be 28 DEG C, relative humidity be 70% condition bottom fermentation 2.5h;
(3), after having fermented, add 30g wheat flour, 15g tomato meal, 0.1g vitamin C, 0.1g vitamin E and water, knead dough, shaping, proof 40min, steam 30min, obtain finished product tomato steamed bun.
It must be divided into: fruity (18), whiteness (10), mouthfeel (9), internal structure (9), face shaping (9), elasticity (9), toughness (9), surperficial specific volume (5), ratio of height to diameter (5), stickiness (5), total score 86 points.
Conclusion: above example can be found out, by making tomato steamed bun process conditions (embodiment 1-3), produce than not with fruit juice (embodiment 4), do not add Vc and Ve (embodiment 5) or do not add the steamed bun of bredsoy (embodiment 6), mouthfeel is good, tomato is strong, and institutional framework is soft fine and smooth, and the elasticity had and toughness, nutritious, the steamed bun whiteness of wherein not adding bredsoy (embodiment 6) is minimum.Embodiment 7 illustrates the immersion of tomato meat without lemonade, and the steamed bun color and luster of preparation is dim, even if with the addition of the bredsoy having and make steamed bun whitening effect, its whiteness is still lower.
Claims (10)
1. a preparation method for tomato steamed bun, is characterized in that, comprising:
(1) tomato meat is dipped in after soaking in lemonade, squeezes the juice, obtain tomato juice;
(2) after sourdough being placed in tomato juice immersion, mix with wheat flour, fermentation;
(3), after having fermented, add wheat flour, tomato meal and water, knead dough, shaping, proof, steam, obtain finished product tomato steamed bun.
2. the preparation method of tomato steamed bun as claimed in claim 1, is characterized in that, in step (2), add the complex enzyme formulation containing pectinesterase, polygalacturonase and glucose oxidase in described tomato juice.
3. the preparation method of tomato steamed bun as claimed in claim 2, it is characterized in that, the mass ratio of described pectinesterase, polygalacturonase and glucose oxidase is 1: 1 ~ 2: 1.
4. the preparation method of tomato steamed bun as claimed in claim 2, it is characterized in that, in every kilogram of sourdough, the addition of complex enzyme formulation is 0.001-0.0015kg.
5. the preparation method of tomato steamed bun as claimed in claim 1, is characterized in that, in step (2), sourdough mixes with wheat flour and bredsoy after being placed in tomato juice immersion, fermentation.
6. the preparation method of tomato steamed bun as claimed in claim 5, it is characterized in that, in every kilogram of sourdough, the addition of wheat flour is 1.2-1.5kg, and the addition of bredsoy is 0.01-0.02kg.
7. the preparation method of tomato steamed bun as claimed in claim 1, it is characterized in that, in step (3), in every kilogram of sourdough, the addition of wheat flour is 0.5-0.8kg, and the addition of tomato meal is 0.1-0.15kg.
8. the preparation method of tomato steamed bun as claimed in claim 1, is characterized in that, in step (3), after having fermented, add wheat flour, tomato meal, vitamin C and water.
9. the preparation method of tomato steamed bun as claimed in claim 8, is characterized in that, in step (3), after having fermented, also add vitamin E.
10. the preparation method of tomato steamed bun as claimed in claim 9, it is characterized in that, in every kilogram of sourdough, ascorbic addition is 0.001-0.002kg, and the addition of vitamin E is 0.001-0.002kg.
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| CN101904466A (en) * | 2010-09-09 | 2010-12-08 | 上海应用技术学院 | Tomato steamed bread and processing method thereof |
| CN103070348A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Preparation method for red date taste steamed bread |
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| CN103652601A (en) * | 2013-11-26 | 2014-03-26 | 浙江大学 | Method for making steamed buns by fermented sour dough |
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| CN101904466A (en) * | 2010-09-09 | 2010-12-08 | 上海应用技术学院 | Tomato steamed bread and processing method thereof |
| CN103070348A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Preparation method for red date taste steamed bread |
| CN103535604A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Wheat germ and meat steamed buns and preparation method thereof |
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